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Harissa & Beef Pilaf

with Aubergine
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
557 kcal
Protein
: 
31.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 sachet(s)

Roasted Spice and Herb Blend

100 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

240 grams

British Beef Mince

50 grams

Harissa Paste

10 grams

Chicken Stock Paste

Not included in your delivery

1 tbsp

Honey

Energy (kJ)2332 kJ
Energy (kcal)557 kcal
Fat22.2 g
of which saturates6.3 g
Carbohydrate61.6 g
of which sugars12.6 g
Dietary Fibre6.7 g
Protein31.6 g
Salt1.7 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Sieve
•Medium Saucepan
•Kettle
•Grater
•Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with the roasted spice and herb blend, salt and pepper then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through. Once cooked, drizzle the honey (see ingredients for amount) over, toss and set aside.

2

Boil a full kettle.

Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

3

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

4

When there are 10 mins left for the aubergine, heat a frying pan on medium-high heat (no oil).

Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

5

Add the garlic and harissa to the beef, cook for 30 secs.

Stir in the rice, chicken stock paste and half the honey glazed aubergine. Taste and season with salt and pepper if needed.

6

Share the harissa and beef pilaf in your bowls, and top with the spring onion and remaining aubergine. Enjoy!

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